Best Strawberry Ring Recipes

LAYERED STRAWBERRY-LIME GELATIN RING

Steps:

• In the bowl of an electric mixer fitted with a whisk attachment, combine the sweetened condensed milk and cream cheese and mix on low until smooth, 2 to 3 minutes. Add the sour cream and mix until smooth.
• Put the lime gelatin in a medium heatsafe bowl, pour in 1 cup boiling water and gently stir until completely dissolved. Add the gelatin mixture to the cream cheese mixture and stir until combined. Pour the mixture through a fine-mesh strainer into a mixing bowl to remove any lumps.
• Spray a 10-cup fluted bundt pan with cooking spray. Pour the lime gelatin mixture into the prepared pan. Use a spoon to push the pineapple and cherries into the mixture and distribute them throughout. Refrigerate until set, about 2 hours.
• After about 1 1/2 hours, put 2 cups cold water in a medium heatsafe bowl. Add the strawberry gelatin and let bloom for 5 minutes. Add 2 cups boiling water and stir until completely dissolved. Cool to room temperature, about 30 minutes.
• Dampen a baking sheet with a little water and set aside. Fill a bowl larger than the bundt pan with warm water (make sure it's not too hot). Dip the bundt pan into the water in 5-second intervals (don't hold it in there too long) to loosen the lime gelatin from the pan. This may need to be repeated a few times until you see it start to loosen from the sides and center. Once loosened, place the baking sheet on top of the bundt pan and flip to invert the lime gelatin onto the baking sheet. Lift the bundt pan off the gelatin and rotate it slightly, then place it back over the gelatin so the fluted ridges of the bundt pan and the molded gelatin do NOT line up (the strawberry gelatin layer will fill the spaces).
• Flip the bundt pan and baking sheet back right-side up so the lime gelatin is back in the pan but slightly off center. Pour in the cooled strawberry gelatin mixture; the lime gelatin should float in the strawberry liquid. Using your fingers, realign the lime gelatin with the proper grooves of the pan. Refrigerate until set, about 2 hours.
• Dip the bundt pan into a bowl of warm water (following the method above), being careful not to hold it in there too long. Place a serving dish on top of the bundt pan and flip to invert the gelatin ring onto the dish.

STRAWBERRY CHEESE RING

Steps:

• Combine all the ingrdients except preserves in a food processor or electic mixer.
• Mix thoroughly and refrigerate for 2-3 hours.
• Scoop mixture onto a platter.
• Use your hands to mold mixture into a ring formation.
• Spread strawberry preserves in the center of ring.
• Serve with buttery crackers.

CHEESE RING WITH STRAWBERRY JAM

Steps:

• Combine all the ingredients except the jam.
• Form into a ring on the serving platter.
• Spoon the strawberry jam in the center of the ring.
• Serve with assorted crackers.

PECAN-CHEESE RING WITH STRAWBERRY PRESERVES

Steps:

• Combine first 5 ingredients.
• Sprinkle about 1/4 cup pecans in an oiled 7 cup ring mold.
• Press cheese mixture into mold.
• Chill until firm.
• Unmold on platter and pat remaining pecans onto ring.
• Garnish with parsley.
• Put strawberry preserves in middle.
• Serve with crackers.

STRAWBERRY CREAM CHEESE RING

Steps:

• 1. Line a heavy large baking sheet with parchment paper and set aside. Unroll crescent dough; separate along dough perforations into 16 triangles. Overlap 8 dough triangles on prepared baking sheet, positioning longest points in center and forming a 10-inch-diameter dough disk. Press edges of triangles together to seal.
• 2. Soften the cream cheese spread and spread over the triangles.
• 3. Spread jam over the cream cheese spread.
• 4. Using remaining 8 dough triangles, arrange second 10-inch diameter dough disk atop jam. Pinch edges of dough disks to seal. Tuck edges under. Bake for 25 minutes, or until golden brown. Remove from oven and cool for 10 minutes.
• 5. While ring is baking, make glaze by stirring powdered sugar, water, and almond extract together in a medium bowl until smooth. Drizzle half of glaze over warm crescent. Let glaze set for 10 minutes and then drizzle remaining glaze over.

STRAWBERRY PUFF RING

Steps:

• For Cream Filling.
• In saucepan combine pudding & milk mix well.
• Cook over medium heat, stirring constantly until mixture thickens and boils.
• Cover & cool.
• Chill completely 1-2 hours.
• For Glaze.
• In small mixing bowl combin confectioners sugar & water mix until smooth.
• For Puff Ring.
• Pre heat oven to 425 degrees.
• In a saucepan combine water & butter.
• Bring to a boil.
• Add flour all at once.
• Cook over medium heat, stirring constantly until mixture leaves sides of pan ina smooth compact ball.(about 2 minutes).
• Cool 1 minute.
• Add eggs 1 at a time ,beating vigorously after each egg addition until mixture is smooth & glossy.
• Spoon dough in ring shape about 8 inches diameter on a greased cookie sheet.
• Bake at 425 degrees for 30-35 minutes, until golden brown.
• Turn off oven.
• Prick puff with a sharp knife. Leave puff in oven 20 minutes to dry out center.
• Cool.
• Slice off top of ring.
• Spoon cream filling into bottom half of ring.
• Top with fresh berries.
• Replace top & drizzle with glaze; garnish with whole berries.

CHEESE MOLD RING WITH STRAWBERRY PRESERVES

Steps:

• Mix first five ingredients,mix well and put in a sprayed mold to chill. After ring is chilled,turn out on platter and put some perserves on top of ring and the rest in the middle.

STRAWBERRY CHEESE RING

Steps:

• 1. Mix cheese, mayonnaise, pecans onion, black pepper, red pepper, garlic powder and salt in bowl. Mix well. Spoon into large greased ring mold. Chill, covered, for 8 hours or longer.
• 2. Dip mold in hot water for 5 seconds and run a knife around edge. Invert onto a serving plate
• 3. Fill center with preserves. Serve with crackers. May substitute 5 to 6 chopped green onions for the onion and seedless raspberry preserves for the strawberry preserves. Makes 6 to 8 servings. Secret Ingredients

PUDDING RICH STRAWBERRY RING CAKE

Steps:

• Heat oven to 350 degrees. Generously grease and flour 12 C. bundt pan. In large bowl, combine cake ingredients at low speed until moistened. Beat 2 minutes at high speed. Pour batter into prepared pan. Bake at 350 degrees for 45-55 minutes. Cool 30 minutes; invert onto serving plate. Cool completely. Heat frosting in small pan just until melted. Spoon glaze over cake.

PRINCESS FRUIT RING POPS/STRAWBERRY THYME

Steps:

• In a blender process fresh strawberries, thyme, juices and honey til smooth but still chunky. Pour mixture into pop molds,(optional) Place few berries in each mold, place cap stick on. Place in freezer for 5-6 hours til firm. When set I usually dip bottom of molds with warm water for easy release.
• Pop out, enjoy and have fun with Your favorite popsicle molds!

PECAN CHEDDAR CHEESE RING WITH STRAWBERRY PRESERVES

Steps:

• Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool. Set aside a few tablespoons to garnish the cheese ring before serving if desired.
• Shred cheese then add to a large mixing bowl. Add grated onion, mayo, cayenne pepper and toasted pecans then mix until thoroughly incorporated.
• Spoon cheese mixture onto a serving plate then shape into a ring. This isn't as hard as it sounds - I easily shape mine using a rubber spatula. Cover with plastic wrap then refrigerate for at least 2 hours.
• Remove cheese ring from refrigerator 30 minutes before serving. When ready to serve, spoon strawberry preserves into the center of the ring. Serve with crackers.

JEREMY'S MOM'S STRAWBERRY JELLY RING

Steps:

• Dissolve the contents of the large package of Strawberry Jell-o (you could use 2 packages of the normal size of jell-o if your store doesn't carry the big package) in two cups of boiling water. Add 1/2 cup sugar and 1 1/2 cups cold water and mix well.
• Remove 2 1/2 cups of mixture and chill (keep the rest at room temp as you don't want it to chill and start to set).
• When chilled mixture has partially set, add a pint of fresh strawberries, halved and sliced. Pour into a 6-cup mold (Emila used the classic tupperware ring mold).
• Chill until set but not firm.
• Beat 8 oz softened cream cheese, gradually adding reserved jello mixture plus 1 tsp vanilla. Spoon over strawberries in mold.
• Chill at least 3 hours before serving.
• Unmold to serve and place on a round serving platter.

STRAWBERRY RING

Steps:

• Rub together the butter, demerara sugar, slour and walnuts as if making pastry. Scatter the mixture over the bottom of a shallow baking tin. Bake in a preheated moderately hot oven,(200*C/400*F)for 10 to 15 minutes, until golden brown. Cool, then crumble into a bowl.
• Dissolve the gelatin in the water. Put one quarter of the strawberries into a saucepan with the lemon juice and sugar and mash well.
• Bring to a boil, then remove from the heat and stir in the gelatin. Strain a little of this mixture into a 2 1/2 pint ring mold, to coat the bottom. Chill until set. Let the remainder of the strawberry jelly cool but not set.
• Fold the remaining strawberry slices into the whipped cream. When the jelly is on the point of setting, fold in the strawberries and cream.
• Immediately make alternate layers of the strawberry mixture and crumbs in the ring mold, starting with strawberry and ending with crumbs. Chill until set.
• Turn the ring out of the mold onto a serving platter. Pipe the whipped cream for the decoration around the base of the ring and add the strawberry slices.

STRAWBERRY RING

Steps:

• Dissolve gelatin in boiling water. Add 7 ice cubes and stir until slightly thickened. Add berries. Stir in pineapple, banana and lemon juice. Chill until firm. Combine sour cream and sugar. Spread over top.